Ingredients:
350 g bread flour
262 ml warm water
1/8 tsp kosher salt
1/2 tsp yeast
4 tbsp olive oil

Mix flour with water, salt, yeast and 1 tbsp oil in a Cambro container, until it just comes together.  Every 20 minutes for 2 hours, fold dough in on itself in the container, for a total of 6 folds.  Let rest for 3 hours in the container. Turn the dough into a 10-inch cast iron pan, greased with 2 tbsp olive oil, stretching to fit. Let rest for 1 hour at room temperature (72F). Top with remaining 1 tbsp oil, and dimple the dough, pressing down to the bottom of the pan, and top with herbs and seasonings of your choice. Bake at 425 for 23 minutes or until golden brown.

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